ROSEMONT, ILL. — Whole grains were incorporated into such items as bowls, beer bread and sushi. They came in such forms as wheat, rice, quinoa and einkorn. The whole grains had such ingredient partners as honey, poached eggs, red bell peppers and smoked tomatoes.
Any chef, school lunch manager or restaurant operator wanting to hear new ideas on whole grain menu concepts had the opportunity to do so Sept. 25-27 in Rosemont at a Whole Grains Council conference called “Whole Grains in Foodservice, the Next Frontier.”
Some of the whole grain ideas already are found on menus. Others were part of demonstrations given at the conference.